After a 30 day cure in a vac bag, I put this pork loin into the UMAi bag, sealed it up, and then put it in the frig. I left it alone for 45 days, other than an occasional squeeze to test firmness, and then on day 46, I weighed it. 37.8% weight loss.
When I opened the bag up, the smell told me that this one was going to be better than the last one I did. This one got fresh thyme and quality peppercorns used on it, and it showed in the initial smell.
Looking over the exterior, and how far the string was embedded, I figured that the outer layer was going to be seriously thick and VERY dry.
But, after slicing the end off for inspection, I was pleasantly surprised to see that my fears were unfounded. A little dry layer, but the inside was flavorful, just the right moisture level, and almost melt in your mouth texture.
Back into a vacuum bag and the refrigerator for a week or so to equalize a bit, then I see serious snack time with some cheese!
When I opened the bag up, the smell told me that this one was going to be better than the last one I did. This one got fresh thyme and quality peppercorns used on it, and it showed in the initial smell.
Looking over the exterior, and how far the string was embedded, I figured that the outer layer was going to be seriously thick and VERY dry.
But, after slicing the end off for inspection, I was pleasantly surprised to see that my fears were unfounded. A little dry layer, but the inside was flavorful, just the right moisture level, and almost melt in your mouth texture.
Back into a vacuum bag and the refrigerator for a week or so to equalize a bit, then I see serious snack time with some cheese!